Actually you wouldn't be making Stilton at that point. Why don't you take a look at the other recipes for other blue cheeses, many of which are crumbly. The blues that are crumbly are usually aged more to get the moisture out. Gorgonzola is sold both ways and I believe Maytag is also, but not sure about that one. At any rate, the secret to making it crumbly would seem to be to age it longer to get the whey out. Pressing may also help to this end but I doubt you'll get blue veining if you press much as it forms in the gaps between the curds.

Shropshire Blue one of my favourite blues. Unfortunately it isn't a historical english cheese having being 'invented' in the 1970's in Scotland. It was to be marketed as Blue stuart or Inverness Blue but the admen deemed Shropshire Blue better.

Still a very nice cheese. Wensleydale Blue is nice as well, and is also crumbly.